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Vegetable Frittata

Source of Recipe

Pampas


Recipe Introduction

Suitable for Vegetarians

List of Ingredients

1 sheet Puff Pastry
500g Potatoes & Pumpkin, peeled & finely sliced
1 Tbspn Olive Oil
1 Large Brown Onion, finely sliced
1 Clove Garlic, finely chopped
1 sml Red Capsicum, finely sliced
5 Eggs, lightly beaten
3 tspn Plain Flour
1 cup Ricotta Cheese
1/4 cup grated Parmesan Cheese
2 tspn Sundried Tomato or Basil Pesto
80g Baby Spinach
Salt & Pepper to taste


Recipe

Preheat oven to 200C for a conventional oven or 180C for a fan forced.
Steam or microwave sliced potatoes & pumpkin until just tender.
Heat oil in a frying pan & cook onion, garlic & capsicum until onion is soft. Add potato & pumpkin to pan & cook a further 2 minutes or until lightly browned.

Combine eggs, flour, cheese & pesto. Whisk with a fork. Add potato/pumpkin mixture. Season with salt & pepper.

Line a 28cm x 18cm slab pan with baking paper. Spread the vegetable mixture into the pan.

Cut the sheet of pastry to fit the pan. Place pastry on top of the vegetable mixture. Tuck the excess pastry down the sides. Cooking pastry on the top makes it crispy. Prick the pastry with a fork.

Bake for 25 minutes. Allow to cool for 10 minutes in the pan. Invert onto serving dish. Cut into slices.

Enjoy hot or cold with a salad.

Serves 6

Variation: Add diced chicken or ham.